Product Innovation in the Swedish Food Industry

Product development strategies in 20 major Swedish food processing companies are descnbed and
evaluated from both company and consumer points of view. Three types of company outcomes are
exammed-technological, market, and commercial success. Companyvanables related to success are technology
use, R&D cooperatmn, and marketing. Consumer outcome is studied m terms of price differences, convenience,
taste, nutntional benefit, and medical value. Convenience and taste differences are the most common attributes of
new products that differentiate them from existing products. As m preVIous studies of more research and
technology mtensive industnes, cooperatmg wt th the outside research environment and combmmg technologies is
shown to be clearly related to success in fmdmg and developmg new food products.